Bandelier Sisters: August 2009

Sunday, August 30, 2009

Lisa Gray's new granddaughter

Zoey Avia Hamilton was born in August, weighing 7lbs. 8oz. and 21.5 inches long.
Congratulations Lisa!

Sunday, August 2, 2009

Meet some of our new sisters

Heidi Nielsen and her husband Michael recently moved from California with their 3 boys, Austin (4), Jack (2), and David (5mos). Heidi loves the outdoors, playing sports and all kinds of crafting.

Julie LeCheminant and her husband Jeff moved to Albuquerque from California.
She has two boys Trey (4) and Kaden (2). She enjoys scrapbooking, cooking and
card making.

Summer Park Schedule

Fridays at 9:30 a.m.
Pack up the kiddos & join us for sun & socializing!

May 7th Salida Del Sol (7 Bar North neighborhood on Driftwood)

May 14th Stonebridge

May 21st Tuscany

May 28th Paradise Skies
Since this is the last park day before school gets out, we will be having a potluck brunch at the park. Please come and encourage all of your ward friends to come too!

Outing May 18th
Bring a lunch & meet at the church
to caravan at 10:30 a.m.
Call Nicole Gatewood with
questions 899-9608/363-2645

Recipe of the Month

FRUITY GRILLED CHICKEN
Grilled chicken and tropical fruits seasoned with a citrusy curry sauce give this colorful salad plenty of kid appeal. It makes a great lunch or a light dinner as is, or you can create a heartier meal by serving the meat and fruit with steamed rice and side salads.
Ingredients
1 (14-ounce) can regular or light coconut milk
1 tablespoon Thai red curry paste, or more to taste
2 teaspoons freshly grated orange zest
1/2 cup fresh orange juice
4 boneless, skinless chicken breasts, cut into 1-inch chunks
1 mango, peeled, pitted, and cut into 1-inch chunks
1 pineapple, peeled, cored, and cut into 1-inch chunks
4 cups salad greens

Instructions
1. In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container. In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.
2. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade. Serves 4

Bandelier Sisters

Sunday, August 30, 2009

Lisa Gray's new granddaughter

Sunday, August 2, 2009

Meet some of our new sisters

If you have information that you feel would benefit the sisters in the Bandelier ward, contact us.

Summer Park Schedule

Money Saving Tips of the Month

Recipe of the Month

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